Stove Top Smoker Marinated Portabella Mushrooms

• 4 portabella mushrooms
• 3 tablespoons hickory chips
• 1/2 cup water
• 1/2 cup cider vinegar
• 1/2 cup barley malt syrup
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh crushed garlic
• 2 teaspoons oregano
• 2 teaspoons tarragon
• 1 teaspoon rosemary
• 3/4 teaspoon salt

1. In the Cameron, smoke 4 portobellos, using 3 tablespoons of hickory over medium heat for 20 minutes.
2. Remove from heat and keep the lid closed for 20 minutes.
3. While mushrooms are smoking, prepare marinade: Combine water,cider vinegar, barley malt syrup, extra virgin olive oil,crushed garlic,oregano, tarragon, rosemary, & salt--mix well.
4. Put the smoked mushrooms in the marinade, cover and refrigerate for three days.

portabella mushrooms, hickory chips, water, cider vinegar, barley malt syrup, extra virgin olive oil, garlic, oregano, tarragon, rosemary, salt

Taken from www.food.com/recipe/stove-top-smoker-marinated-portabella-mushrooms-286440 (may not work)